Red Lentil Soup
Shauna Leavey
SO YUMMY - From Cantor Judi Rowland
ingredients
- 3 T olive oil
- 1 large onion, chopped
- 2 minced garlic cloves
- 1 T tomato paste
- 1 t ground cumin
- 1/4 t kosher salt, more to taste
- 1/4 t ground pepper
- pinch of ground chili powder or cayenne
- 1 quart broth of choice
- 1 cup red lentils
- 1 large carrot, peeled & diced
- juice of 1/2 lemon
- 3 T chopped fresh cilantro
directions
- 1
In a large pot, heat 3 T oil over high heat until hot & simmering.
- 2
Add onion & garlic, and saute until golden, about 4 minutes.
- 3
Stir in tomato paste, cumin, salt, pepper, & chili powder, and saute for 2 more minutes.
- 4
Add broth, 2 cups water, lentils, & carrot.
- 5
Bring to a simmer, then partially cover pot & turn heat to med-low.
- 6
Simmer until lentils are soft, about 30 minutes.
- 7
Taste & add salt if necessary.
- 8
If you want, puree 1/2 the soup and add back to pot.
- 9
Stir in lemon juice & cilantro.
Source: Shauna Leavey
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